Anna Kang
School
Barnard College, IE Business School
Expertise
Korean Cooking, Food And Beverage Startups, AgTech
- Anna has covered innovation and entrepreneurship in food and dining with a focus on small businesses, startups, and emerging chains as a contributor for Forbes.
- After living in New York City for 10 years, Anna moved to Europe where she has been expanding her knowledge of global food trends and spoke about journalism as an online guest speaker for an Oxford Women in Business Society event.
- Whether it's raw puffin heart in Iceland, spicy beef tongue in China, or reindeer blood sausage in Sweden, Anna loves to expand her palate by trying new foods whenever she travels.
Experience
Anna started her career in magazine publishing, before moving on to content production and audience engagement for different media brands and nonprofit organizations, such as Money.com and KoreanAmericanStory.org. She is now a freelance writer and editor who specializes in food and drink trends in the U.S. and around the world. She also leads content strategy for TerraceLab, a vertical farming startup based in Madrid, and has written for a variety of consumer and B2B publications. These include Forbes, TIME, Gastro Obscura, SilverKris, Nation's Restaurant News, and Restaurant Hospitality.
Education
She has a Bachelor of Arts degree in Psychology from Barnard College and graduated from a dual-degree program at IE Business School with an International MBA and a Master's in Creative Direction, Content, and Branding.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Anna Kang
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If you want to try a fun summertime twist that will delight your party guests for the 4th of July, Ina Garten is making this tasty cocktail for the occasion.
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Craft breweries around the country are experimenting with different flavor combinations. There is one Texas brewery is making a hot dog-flavored hard seltzer.
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If you're an Honest Tea fan, a recent announcement from the Coca-Cola Co. is likely to be surprising and possibly even saddening.
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Dunkin' has teamed up with Puma for a new collab that will help you show your true colors.
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If you consider yourself someone who loves a good cup of joe and '90s sitcoms you're in luck! The latest buzz is coming from online coffee retailer Bean Box.
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Using parchment paper in your air fryer can make cleanup quick and effortless, but is this a safe idea to try? Turns out you just need to do a few things first.
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Thanks to a new hack, you can now seal your chip bags securely with just a few steps — and you don't need a clip or any other tool or implement.
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There are a few ways you can reheat leftover burgers, with each requiring a bit of reassembling and steps to ensure moisture doesn't escape.
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Marmite and Vegemite can be considered food cousins; however, those who know them will tell you these yeast extract spreads are uniquely their own.
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A World War II plot to assassinate Winston Churchill involved food but not through food poisoning but rather through sweet deception in the form of a candy bar.
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A financial lifeline could be on its way for restaurants struggling to recoup losses sustained as a result of COVID-19 and its impact on the industry.
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Fresh pineapple is a tasty sweet-yet-tart treat that adds a tropical flavor to recipes - or when enjoyed raw. But how do you know when one has gone bad?
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Have you ever seen a supermarket encourage its patrons to buy up dirty-looking produce? It may seem unusual, but it is precisely what Tesco is doing.
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You're not imagining it: Expensive pasta really does taste better. Here's why.
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The new Trader Joe's Pinks & Whites Dark Chocolate Bar is coupled with a surprise cookie that is turning heads. Here's why you're sure to love it.
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Burger King in London will be serving up an entirely vegan menu at its flagship restaurant in Leicester Square. The pilot launch will last until April 10.
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You probably wouldn't call lobster a cheap meal, but prices for the shellfish have skyrocketed to the point that some restaurants have taken it off their menus.
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Su filindeu is a pasta dating back 300 years and made only in one village in Sardinia; the pasta is so rare, the only way to try it is to make it to Sardinia.
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Takamine whiskey, winner of a Gold Medal at the San Francisco Wine & Spirits Competition in 2021, has been gaining a lot of attention for its taste and story.
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The winning cheese from Switzerland has taken first place for the second consecutive time at the World Championship Cheese Contest in Wisconsin.
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To keep honey fresh for as long as possible, take care to store the liquid sugar properly; for instance, honey should never be stored in a metal container.